All Mixed Up: Maikal Gurung, Beverage Manager at The Daily Tot

Asia's got a knack for knowing the best ways to unwind, and we're diving into that vibe with "All Mixed Up." You'll find us in cool bars, drink in hand, escaping the tropical heat and spicing up our nights. With this series, we're exploring Asia's hottest bar scenes, chatting with the wizards behind the concepts and drinks — mixologists, bartenders, brewers, and more. Whether you're a cocktail whiz or just curious about the craft, we're serving up the stories behind the faces that fuel our nights out. So grab a drink and relax as we uncover the secrets behind our favorite bars. Trust us, these stories are best served chilled!

In celebration of Hong Kong's favorite rum bar's four year anniversary, The Beat Asia caught up with Maikal Gurung, the Beverage Manager at The Daily Tot.

With over 10 years of experience in the F&B industry, Maikal is loved for his charismatic and generous personality, passion for rum, and creative use of the liquor in his concoctions.

Join us for an exclusive interview, where we sat down with the mixologist to explore his career, recent trip to the Caribbean, and exclusive insights on The Daily Tot’s new cocktail menu.

Can you introduce your bartending journey and F&B background to us?

My name is Maikal Gurung and I'm the Beverage Manager at The Daily Tot. My bartender career began 13 years ago. It started at a restaurant and bar located at Lan Kwai Fong, unfortunately, the bar doesn't exist [any] longer.

I've been in the F&B industry for more than 10 years. I was able to understand the cocktail culture within those periods of time. [I was] working in different bars, such as Amazake, and a very short time in Bar De Luxe. Then, in 2018, I joined Lobster Bar and Grill which I always wanted to join. Then, I'm here today at The Daily Tot!

What did such a significant career move, being hired by Lobster Bar and Grill, mean to you?

It was all about happiness and excitement because I always wanted to work in such a high-volume cocktail bar. Lobster Bar and Grill is a legendary bar.

How did your experiences at the Shangri-la Hong Kong lead to you becoming Beverage Manager at The Daily Tot? What was that transition like for you?

I had an incredible four years [of] experience in Lobster Bar working with the highest level of people. All the people were very humble, very interactive, and very passionate.

We worked in a certain team where all the people [were] very friendly and helpful to each other. It helped me to develop my skills, techniques, and many things.

How did you first come to The Daily Tot?

Someone reached out to me and that was Tiana [Ludhani, the Founder of The Daily Tot].

Hospitality is very small; you meet a lot of people at the bar. You don't know who you might be speaking to. It might be your next boss in the [near] future!

What inspires you to keep creating in your mixology career?

Honestly, it's the people. Everywhere I go, it's the people who inspire me and who set my boundaries to always be a better version of myself to create.

You recently went on a journey to the Caribbean with The Daily Tot Founder Tiana Ludhani where you handpicked the rums to be used in your new menu “Caribbean Rum Pilgrimage.” Can you elaborate on this experience?

We were invited to the 130th anniversary of the West Indies Distillery. Rum is not just a spirit, it's more than a spirit. It's connected with the people, it’s about the culture and traditions. It has a long-living history.

[When] we were on the Caribbean Islands, the West Indies Distillery helped us to understand [the story behind the brand through] the making, the meaning, the distiller, and the blenders. It helped give us more ideas and [the] vision to create and become the concept.

Following your journey, how did you come to craft your new menu?

It's not only about going to the Caribbean because the name [of the bar] itself is very historic. The Daily Tot, it's a ritual like having a daily rum ration for the Royal Navy. So, when you look back into history, rum was invented on the island of Barbados.

We have a storytelling history in the concept and also it helped me a lot when I was in the Caribbean. We combined all the cultures, decorations, and Caribbean flavors. It’s connected with the people, so that’s how it gave [me] an idea to create the concept.

We can really feel the passion you put into crafting the drinks served at The Daily Tot. Do you have a memorable experience from your “pilgrimage” that translated into one of the cocktails?

What inspired me to create the beef jerk cocktail [in the] Caribbean [was] these jerks- the fish and the curry sauce [that are] eaten on a daily basis. So, it'd be like a beef jerk, chicken jerk, or all these spices.

It's called, ‘What the Beef’ on our new cocktail menu. Meaning [that] when you drink, every sip, you are connecting with the people [who inspired the cocktail].

As Hong Kong’s only rum bar concept, what is the significance of The Daily Tot’s impact on bringing rum culture to the city?

The Daily Tot's name came as a Cuban Caribbean inspiration bar. Firstly, it's about the music, [and] the drinks. We try to play Caribbean music, so you feel happy.

The ambiance is very important to us and also comes [with] the cocktails. We offer more than 10 cocktails, [created using] different types of rum [that] mostly highlight Caribbean flavors.

So even here in Hong Kong, drinking with us, [it] gives that feeling of Caribbean vibes. We also [work to] educate people about rum.

What is a myth or common misconception of rum you can bust for our readers?

People always think rum is sweet. Not all the rum [is] sweet. When you talk about flavored rum of course it's going to be sweet, especially when you talk about pineapple and passionfruit. In [general], rum [can be] unsweetened as well.

In addition to the new cocktail menu, you are also introducing the city’s first pop-up coconut bar. Congratulations and can you share a little more about the concept behind this?

Rum and coconut have [always] been a thing in the Caribbean [when you] look back into history. Rum is from [the] tropical climate [and] coconut [also] comes from the tropical climate. So, because [in] the Caribbean, in front of the beach, there are lots of beach bars, we hold [a] coconut drink such as pina colada.

It's about the feeling of the Caribbean vibes and experience. We are trying to push different boundaries and ways to give more [appreciation] for rum.

Do you have a recommended cocktail for beginners to rum?

One of my favorite cocktails is the Tot Colada. It’s a pina colada taste but it's really refreshing with savory notes. The flavor ingredients are inspired by Tom Yum soup [but] it's not as spicy.

What’s next for The Daily Tot?

I cannot promise the date yet, but we’re [doing], a Barrel Aging Cocktail Program, hopefully by the end of the year.

Thank you so much for sharing!

Thank you!

Check out The Daily Tot's website and follow them on Instagram to stay up to date on Maikal's newest creations.

This interview has been edited for length and clarity.

Enjoyed this article? Check out our previous All Mixed Up profiles here.